Tomato & chorizo risotto

Ingredients:


1 tsp olive oil

400g cooking chorizo peeled and diced

1 onion hacked

350g risotto rice

1 tbsp red wine vinegar

400g can hacked tomatoes

1l hot chicken stock

85g solidified peas

1 tbsp ground parmesan in addition to additional to serve (discretionary)

little pack parsley cleaved (discretionary)


Recipe:

Warmth the olive oil in a pot and sizzle the chorizo for 1 min until the point that a portion of the oil begins to turn out. Include the onion and cook for 5 mins until delicate, at that point include the risotto rice and cook for 1 min. Sprinkle in the vinegar, at that point include the tomatoes and mix well.

Bit by bit include the hot stock, a ladleful at once – mix the rice until the point that the stock is assimilated, at that point include the following ladleful. With the last ladleful of stock, include the peas and continue mixing until the point that the rice is cooked. Kill the warmth and mix through the Parmesan and parsley, if utilizing. Serve straight from the dish, with additional Parmesan, on the off chance that you like.